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Black Bean and Butternut Squash Enchilada Casserole

Black Bean and Butternut Squash Enchilada Casserole – a delicious, super easy to make casserole dinner recipe! The vegetables are roasted in spices (cumin and chili powder) before we add them to the dish, which adds lots of Southwestern flavor! Other ingredients include green and red bell peppers, corn, salsa, enchilada sauce, sour cream, Mozzarella cheese, and corn tortillas. If you love Mexican food or Southwestern recipes, you’ll love this!

This casserole is amazing when hot right out of the oven, but it tastes even better the next day, or 3-4 days later! I just finished the last slice of this casserole (5 days later), and I can tell you that it was better than the 1st day! I guess all the flavors really blend while sitting in the refrigerator for days. 🙂

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This recipe is gluten free, as I am using corn tortillas, and all other ingredients are also naturally gluten free. Keep in mind that many store-bought enchilada sauces have gluten ingredients, but you can find gluten free enchilada sauce (or make your own, or even skip it in this recipe).

Preheat the oven to 375 F. Line the baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.

Peel the squash and slice it into 3/4 inch cubes. You will only need about 1/2 of the medium size squash. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.

Put butternut squash on the greased baking sheet and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let it cool slightly.

Roasting vegetables on the stove top:

Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Add chopped onion, chopped green bell pepper, and chopped red bell pepper, 1 teaspoon cumin, and 1 teaspoon chili powder, and roast the vegetables in olive oil and spices on high heat until charred just a bit. Mid-way through, add corn, then rinsed and drained black beans. Add roasted butternut squash. Season with 1/4 teaspoon + 1/8 teaspoon salt and taste. Add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed.

Assembling the casserole:

I used a casserole dish 11 inches long x 8.5 inches wide x 3 inches deep. Add 1 cup of salsa to the bottom of this 3 inch deep casserole dish and spread to coat the bottom evenly. Top with 4 tortillas, overlapping to cover the bottom of the casserole dish.

Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then carefully spreading it over the veggies. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.

Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then spreading it carefully over the veggies. Pour 1/2 cup enchilada sauce evenly all over, at the same time spreading sour cream evenly all over. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.

Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then spreading it carefully. Pour 1/2 cup enchilada sauce evenly all over, spreading sour cream evenly all over. Sprinkle with 1/2 and 1/4 cups Mozzarella cheese. Cover with foil.

Bake at 375 F for 25 minutes covered, then remove foil, and bake for 10 more minutes uncovered.

I made this with sweet potatoes because that’s what I had in the house at the time. I also used GF tortillas. It was GREAT! I plan to make it this week again. I’m making zucchini tortillas and I’m going to try it with those. We are transitioning to vegetarian and my husband is on the fence about it. However eating amazing things like this is making it easier for him to do. Thanks for sharing with us!

This recipe is great. I modified it to make it vegan by substituting vegan mozzarella sauce for the cheese and sour cream. I will probably use 2 cans of beans next time, and I threw in a couple of mushrooms I had. My husband loved it too!!